Creamy Ricotta Chicken Pasta (Print Version)

# Ingredients:

→ For the Pasta:

01 - 12 oz whole wheat pasta (penne or tortiglioni)
02 - Water for boiling
03 - Salt for pasta water

→ For the Chicken:

04 - 1 lb chicken breast, cut into bite-sized pieces
05 - 2 tbsp olive oil
06 - Salt and black pepper, to taste

→ For the Ricotta Sauce:

07 - 3 cloves garlic, minced
08 - 1 cup ricotta cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup chicken broth (or reserved pasta water)
11 - 1/2 cup heavy cream (optional)
12 - 1 tsp Italian seasoning
13 - 1/4 tsp red pepper flakes (optional)
14 - Salt and black pepper, to taste
15 - 2 cups fresh spinach or kale (optional)

→ For Garnish:

16 - Fresh basil or parsley
17 - Additional Parmesan cheese

# Instructions:

01 - Boil salted water. Cook pasta al dente. Reserve 1/2 cup pasta water. Drain and set aside.
02 - Heat olive oil in skillet. Season chicken with salt and pepper. Cook 6-8 minutes until golden and cooked. Set aside.
03 - Add garlic to skillet, sauté 1 minute. Add ricotta, Parmesan, broth, cream (if using). Stir until smooth. Add seasoning, salt, pepper.
04 - Return chicken to skillet, stir. Add pasta, toss. Use pasta water to adjust consistency.
05 - Stir in spinach or kale, cook 2-3 minutes until wilted.
06 - Plate pasta, garnish with basil or parsley, Parmesan. Serve warm.

# Notes:

01 - Use low-fat ricotta, skip cream for a lighter version.
02 - Add chickpeas or shrimp for extra protein.
03 - Use gluten-free pasta for a gluten-free option.
04 - Skip red pepper flakes for a milder taste.

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